Breakfast
MOROCCAN EGGS
Baked with spinach, spices and tomatoes
SMOOTHIE BOWL
Avocado, walnut, blueberries, kiwi, flaxseed and chia
LINSEED TOAST
With home made almond butter and crushed roasted hazelnuts
FRUIT SELECTION
Locally sourced fresh fruit
Lunch
CUCUMBER GAZPACHO (starter)
With a coconut yoghurt topping and a subtle chilli kick
CHICKEN ARRABIATA
Grilled chicken breast with rocket and olive tapenade
ROASTED ROOT VEGETABLES
Squash and beets roasted with rosemary and pumpkin seeds
FENNEL SALAD
Fennel sliced, marinated in fresh orange, served with black olives
GREEN SALAD
Fresh green leaves, cherry tomatoes, chopped cashews and vinagrette
Dinner
ROASTED AUBERGINE (Starter)
Stuffed with vegan pesto
COD TAGINE
Red pepper, courgette, onion, preserved lemon
CAULIFLOWER COUS COUS
Cucumber, carrots, coriander, tomato, spices and tahini dressing
STEAMED VEGETABLES
Mange tout, courgette and spring onion
ROASTED CARROT MASH
With mustard seed
All meals accompanied with a selection of herbal teas.
An afternoon snack is offered on request